We recently sat down with Sylvia Hu, the founder and owner of Sumi Korean Grill, to talk about her lifelong dream of opening a restaurant, the inspiration for Sumi’s modern Korean barbecue concept, and how she’s creating a place for families and food lovers to gather and celebrate over fresh, house-made food.
EXPERIENCE TUKWILA: Hi, Sylvia, nice to meet you! Please tell us about your background and what inspired you to open Sumi Korean Grill.
SYLVIA HU: Nice to meet you! Well, I graduated from the University of Nevada, Las Vegas, in 2015 with a degree in Hospitality Management, specializing in Food and Beverage. I’ve been passionate about food since middle school—I’d watch cooking shows and try to learn skills from [watching] TV. Then, during high school, I was thinking: in the future, I need to own my own restaurant. My parents owned a restaurant in China, so opening my own restaurant was always a dream. After moving to Seattle, I noticed most Korean BBQ spots leaned toward a more traditional style. I wanted to bring a fresher, more fusion-inspired experience to the area, drawing ideas from places like Las Vegas and L.A.’s Koreatown. When we opened, I worked closely with two professional Korean chefs to develop our menu—one of whom had experience at a five-star hotel restaurant in Korea. Their expertise helped bring traditional techniques and flavors into our modern concept.
ET: What three words best describe Sumi?
SU: Craftsmanship, gourmet, and fun.
“Craftsmanship” means everything we serve is made in-house, every sauce and every side dish. Even our meats are cut fresh to order. We don’t use pre-frozen meats; everything is delivered fresh, and we slice the meat fresh after the order comes in.
“Gourmet” reflects the quality of our ingredients. We source from vendors like Snake River Farms for our American wagyu, Red Top for the other Wagyu marbled beef cuts, and Lan-Roc for local Northwest natural farming pork belly. Even our tofu and rice cakes are made fresh by local vendors.
And “fun” is about creating an interactive dining experience. Guests grill their own meats at the sizzling grill table, and our setup is designed for groups and celebrations, making it a real event rather than just a meal—they participate, laugh, and connect.
ET: How is your Korean BBQ experience different from traditional ones?
SU: We blend Korean flavors with influences from American steakhouses and Japanese cuisine. For example, we offer non-traditional cuts like zabuton (Denver steak) and marbled steak options, which are familiar to American diners but rare in classic Korean BBQ. It’s really a fusion of Korean BBQ, American steakhouse, and even some Japanese influences. We also use downdraft grills—so there’s no smoky air rising up and no pipes overhead—giving a clean, modern look and feel. And you won’t smell like a barbecue after you eat.
ET: What are some signature dishes at Sumi?
SU: One of our most popular dishes is the Rose Creamy Tteokbokki—a twist on traditional spicy Korean rice cakes. We use fresh, thick-cut rice cakes from a local vendor, and add a creamy sauce with Parmesan cheese, blending Korean flavors with a pasta-like richness.
Other favorites include our Korean BBQ lunch sets, which let customers choose three different meats and come with rice, soup, and unlimited sides—all for around $22.99 to $25.99. It’s a great value, available even on weekends.
The non-BBQ menu (which includes dishes like Beef Bulgogi Bento, Beef Skillet Bibimbap, and Tofu Soup) is carried over from what we created during the pandemic because it became so popular.
ET: How would you describe the atmosphere inside the restaurant?
SU: We really wanted a modern, clean, and inviting space where families, friends, and coworkers could gather, whether you’re here for a casual dinner or a special celebration. With big tables, comfortable seating, and a focus on interactive dining, it’s designed for celebrations. Our tables are large and designed for parties, easily fitting 10–12 guests. We removed center dividers between tables to allow big groups to gather and celebrate together—perfect for birthdays, reunions, or any special gathering.
We get a lot of regulars—families who visit every few weeks, tourists staying near the airport, and locals from all over South King County.
ET: Do you have any tips for first-time grillers?
SU: Definitely! We recommend using oil first to season the grill, waiting until it’s hot before placing meat to lock in juices. Beef should be cooked quickly over high heat and flipped when you see juice on top. Pork belly needs to be cooked thoroughly—grill each side, then cut into strips and continue cooking until outside is golden and crispy.
And don’t worry—our staff is always happy to help adjust the fire and assist, if needed!
ET: What specials do you offer?
SU: We have a fantastic Happy Hour from 3–6 p.m. every day—including weekends—with $4 beers, $6 wine and sake, and full-sized bites starting at $5. It’s a great deal. Our Lunch BBQ Set Specials are also a huge hit—affordable, filling, and beautifully presented. We are trying to give very reasonable prices for customers.
ET: So what’s next for Sumi?
SU: We’re developing new ways for guests to enjoy the Sumi experience beyond the restaurant— whether it’s through catering, gathering at home, or outdoors. Imagine sizzling your favorite premium cuts at your next family BBQ, in your backyard, or even at the local park—we’re bringing Sumi to you! We always listen to our customers’ feedback and strive to improve. Looking ahead, we’re considering the possibility of expanding with a second location further north—but for now, we’re happy building a community here in Tukwila.
Sumi Korean Grill is located at 17250 Southcenter Pkwy, Ste 148, Tukwila, WA, 98188
Hours:
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- Sunday – Thursday: 11:30am – 9:00pm; Closed Tuesdays
- Friday-Saturday: 11:30am-9:30pm
Walk-ins are always welcome. Reservations are recommended—especially on Fridays, weekends, and for large parties.
Website: www.sumikoreangrill.com
Instagram: @sumikoreangrill
Email: stardusthospitality@gmail.com
Phone: (253) 236-2899
